Roasted spring veg, crispy chickpea falafel, quinoa and lemon-tahini — bright, nourishing, ready in 55 minutes.
# Components:
→ Roasted Spring Vegetables
01 - 1 cup asparagus, trimmed and cut into 2-inch pieces
02 - 1 cup radishes, halved
03 - 1 cup baby carrots, halved lengthwise
04 - 1 cup sugar snap peas, ends trimmed
05 - 2 tbsp olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Falafel
08 - 1 can (15 oz) chickpeas, rinsed and drained
09 - 1/2 small onion, roughly chopped
10 - 2 cloves garlic
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp fresh cilantro, chopped
13 - 1 tsp ground cumin
14 - 1/2 tsp ground coriander
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 1/4 tsp baking powder
18 - 3 tbsp all-purpose flour (or chickpea flour for gluten-free)
19 - 2 tbsp olive oil (for pan-frying)
→ Grain Base
20 - 1 cup cooked quinoa (or brown rice)
→ Greens & Toppings
21 - 4 cups mixed baby greens (arugula, spinach, or spring mix)
22 - 1/2 cup cherry tomatoes, halved
23 - 1/2 avocado, sliced
24 - 2 tbsp toasted pumpkin seeds
→ Lemon Tahini Dressing
25 - 1/4 cup tahini
26 - 2 tbsp freshly squeezed lemon juice
27 - 1 tbsp maple syrup
28 - 2 tbsp water (more as needed to thin)
29 - 1/4 tsp salt
30 - 1 small garlic clove, finely minced
# Method:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - Toss asparagus, radishes, carrots, and snap peas with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 18–20 minutes, turning once, until tender and lightly browned.
03 - While vegetables roast, prepare the falafel: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking powder. Pulse until coarse and combined (not puréed). Add flour and pulse to incorporate; mixture should hold together when pressed.
04 - Shape mixture into 12 small patties. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook falafel 3–4 minutes per side until golden and crisp. Drain on paper towels.
05 - For the dressing, whisk together tahini, lemon juice, maple syrup, water, salt, and minced garlic until smooth. Add more water to reach desired consistency.
06 - To assemble, divide cooked quinoa among 4 bowls. Top with baby greens, roasted vegetables, falafel, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle generously with lemon tahini dressing.
07 - Serve immediately.
